Monday, August 17, 2009

Let's Get in a Cab, I'll Buy You a Kebab*

We had a quickly planned dinner party last week when Bob’s relatives came over to see our new place and celebrate his cousin moving to Chicago. I planned to whip up our new go-to goat cheese appetizer as we sought out a new recipe for dinner. A few searches later, we came up with Honey Pork Tenderloin Kebabs. We were apprehensive at first – how could the pork cook all the way through without the peaches turning to mush? But it turned out great. Plus, Jewel was having a 2 for 1 sale on Pork Tenderloin so we have an extra one in our freezer waiting for another recipe. Bob is becoming quite the grill master. I feel as though I should buy him a novelty apron saying so. . .

Honey Pork Tenderloin Kebabs
Serves 8 (2 kebabs each)
1/2 cup bourbon (bourbon is optional; you can substitute 2 tablespoons cider vinegar)
1/2 cup honey
1/2 cup mustard
1 1/2 pounds pork tenderloin, cut into one-inch cubes
4 medium ripe unpeeled peaches, pitted and sliced
4 green peppers, cut into pieces
2 zucchini, unpeeled and cut into one-inch slices
4 yellow onions, cut into pieces
Olive oil for grilling
16 skewers
3 cups white rice

Mix first four ingredients in a bowl; stir well and set most of the glaze aside. Toss the pork cubes in the rest of the glaze while dicing the vegetables. Thread pork cubes, peach slices, green pepper pieces, zucchini slices and onion pieces alternately as desired onto each 10-inch skewer. Brush kebabs with honey glaze mixture. Lightly oil grill. Grill over medium-hot heat 5 minutes on each side, basting occasionally with glaze. Serve over white rice.

Feel free to mix and match alternative vegetables: sweet potatoes boiled and diced, mushrooms, red and yellow pepper, etc. Comments on allrecipes.com also mentioned marinating the pork overnight in the glaze mixture to really capture the flavor.

*This post's title is taken from my second favorite Flight of the Conchords song (Jenny still takes the cake).

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